Wednesday, May 11, 2005

Pumpkin Ravioli with Gorgonzola Sauce

Pumpkin Ravioli with Gorgonzola SaucePumpkin Ravioli with Gorgonzola Sauce (Adapted from CL)

1 1/4 cups mashed pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon fresh grated nutmeg
30 round wonton wrappers
1 tablespoon cornstarch
1 cup milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
2 ounces crumbled Gorgonzola cheese
1/4 cup chopped skinned hazelnuts, toasted

Scoop the pumpkin onto several layers of paper towels and spread to a thickness of about 1/2". Place additional paper towels on top and let sit for 5 minutes. Scoop the pumpkin into a medium bowl and add breadcrumbs, Parmesan, salt, minced sage, pepper and nutmeg - mix until well combined.

Spoon roughly 2 teaspoons of the mixture into the center of the round wonton wrappers. It is best to set this up assembly style, working with two or three wontons at a time - cover the others with a damp towel to prevent them from drying out. Brush edges of each wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet dusted with the cornstarch. Continue until you have used up all the wrappers and the pumpkin mixture.

In a large pot of simmering salted water (you don't want a rapid boil or the wontons may break apart), add about half of the ravioli - cook until done, about 2 to 4 minutes, stirring gently. Remove ravioli with a slotted spoon - repeat with remaining ravioli.

In a small saucepan, whisk together milk and flour - bring to a boil and cook until it begins to thicken, about 1 minute, stirring constantly. Remove from heat and stir in butter. Add Gorgonzola and gently stir to combine.

Divide the ravioli between the plates and evenly drizzle with the Gorgonzola sauce - sprinkle each with some of the toasted chopped hazelnuts.

Makes about 4 or 5 servings.

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